GRILLED CORN AND TOMATO SALAD
Provided by Michael Symon : Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Soak the corn in its husks in a bowl of heavily salted water overnight in the refrigerator. Keep the ears submerged below the surface of the water with a plate weighted down with a heavy can.
- Prepare and preheat your lump charcoal grill to medium low.
- Put the corn, still in its husks, on the grill, cover, and cook, turning occasionally, for 20 minutes.
- Meanwhile, in a large bowl, combine the garlic, jalapeño and a large pinch of salt. Add the lime zest, lime juice and olive oil and whisk to combine. Add the avocado, tomatoes, scallions and cilantro and toss gently to combine.
- Remove the corn from the grill. When cool enough to handle, peel back the husks, discard the silk and slice the kernels off the cobs with a knife. Add to the bowl of vegetables. Toss to combine. Season with salt and pepper.
TOMATO AND GRILLED CORN SALAD WITH ALMOND VINAIGRETTE
Provided by Marcus Samuelsson
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- For the vinaigrette: Combine the almonds, harissa and garlic in a small saute pan over medium heat and saute for 3 minutes. Remove from the heat. Whisk together the olive oil, vinegar, shallots and lime juice in a separate bowl, and then whisk in the almond-harissa mixture. For the salad: Toss together the corn, mint, parsley, capers and jalapenos in a large bowl. Season with the salt and a few grindings of fresh pepper. Add the tomatoes and toss with the vinaigrette. Garnish with the goat cheese and serve immediately.
THAI BASIL-TOMATO SALAD
Steps:
- In a large bowl, whisk together the dijon and juice. Drizzle in oil. Add the tomatoes and onion and season. Check for seasoning. Can be stored in an air tight container for up to 4 hours before serving. Right before serving, toss with the basil leaves.
TOMATO, BASIL, AND CORN SALAD WITH APPLE CIDER DRESSING
Five ingredients and five minutes is all you need to make this easy and nutritious summer salad! If you have extra time, you can use 4 ears of fresh corn, cooked and shucked, instead of the frozen corn. You can vary the amount of basil, olive oil, and apple cider vinegar to your taste.
Provided by Josephine Franchino Twohy
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- Mix corn, tomatoes, and basil leaves together in a bowl; add olive oil, vinegar, and salt and mix until evenly coated.
Nutrition Facts : Calories 120 calories, Carbohydrate 13.7 g, Fat 7.3 g, Fiber 1.9 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 103.2 mg, Sugar 1.8 g
SUMMER SALAD WITH GRILLED CORN AND CHERRY TOMATOES
Light, refreshing, and delicious! Fresh ingredients make all the difference! This is a summertime favorite that your family will love!
Provided by onejedi
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 2h50m
Yield 10
Number Of Ingredients 12
Steps:
- Trim corn husks of any long hanging parts and excess silk. Place in a large bowl with water and soak for 1 hour.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place corn on the grill and turn every 6 minutes 1/4 turn until all 4 sides have been grilled, about 24 minutes. Allow corn to cool until cold enough to handle easily.
- Remove husks from cooled corn and cut corn off into a serving bowl. Add cherry tomatoes, red pepper, onion, and basil.
- Whisk together olive oil, rice vinegar, lime juice, salt, garlic, lime zest, and pepper in a small bowl until well blended. Pour dressing over corn salad and toss to combine. Cover and refrigerate for a minimum of 1 hour.
Nutrition Facts : Calories 173.2 calories, Carbohydrate 17.2 g, Fat 11.8 g, Fiber 2.8 g, Protein 2.9 g, SaturatedFat 1.6 g, Sodium 305.5 mg, Sugar 3.3 g
GREEN SALAD WITH GRILLED CORN, CHEESE, BASIL, AND GRILLED-TOMATO VINAIGRETTE
Tomatoes grilled to the point of collapse are the key to this savory, chunky dressing.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Preheat grill to medium-high. Grill corn, turning, until charred on all sides, about 5 minutes. When cool enough to handle, cut kernels from ears.
- Cut tomato in half. Toss with 1 tablespoon oil; season with salt. Grill tomato, turning, until charred and softened, 5 to 6 minutes. Transfer to a bowl. When cool enough to handle, remove skin and core; smash flesh with fingers. Whisk in vinegar, garlic, remaining 3 tablespoons oil, and 1 teaspoon salt.
- Combine corn, lettuce, basil, and cheese. Toss with dressing, and season with salt if necessary. Serve immediately.
CORN, SWEET ONION, AND TOMATO SALAD
An exciting, cool and refreshing side salad that goes great with grilled meat. Fantastic for get-togethers. You WILL be asked for the recipe! Reserve a piece of sliced tomato and a few cilantro sprigs for garnish.
Provided by Twila Davis Reed
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- In a large bowl, combine the corn, tomatoes, sweet onion, green onion, and cilantro. Squeeze lime juice over mixture, and mix in. Stir in rice vinegar to taste; the amount you use will depend on the sweetness of the corn, and the acidity of the lime. Season with kosher salt.
- Cover, and chill for 45 minutes to an hour. Stir before serving.
Nutrition Facts : Calories 118.3 calories, Carbohydrate 27.8 g, Fat 1.3 g, Fiber 3.9 g, Protein 4.1 g, SaturatedFat 0.2 g, Sodium 472 mg, Sugar 6 g
CORN SALAD WITH TOMATOES, BASIL AND CILANTRO
High summer produce comes together in this simple mix, tangy with lime juice and full of fresh herbs. Even in the height of the season, corn gets a touch sweeter when heated, and the easiest way to do it is in the microwave. It takes just a few minutes to zap the corn cobs in their husks, which makes them easy to shuck. The silks will slip right off the sweeter and still-crisp corn. Picking basil and cilantro leaves by hand then tearing them right over the salad keeps their delicate fragrance intact. Serve this with anything off the grill or alongside tacos or sandwiches.
Provided by Genevieve Ko
Categories dinner, easy, lunch, quick, snack, weeknight, salads and dressings, vegetables, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Microwave the corn in their husks on high for 3 minutes. Shuck the corn - the silks will come off easily. (If you want to boil or steam the corn on the stovetop, you can shuck the corn first then cook just until brighter in color, 2 to 3 minutes.) Cut the kernels off the cobs, transfer them to a large bowl and add the tomatoes.
- Finely grate the zest of the lime directly over the corn mixture, then squeeze the juice from the lime all over. Add the oil, a generous pinch of salt and the chile, if using. Mix well, then tear the herbs over the salad and gently fold them in. Season to taste with salt and serve, or refrigerate in an airtight container for up to 1 day.
BARLEY, CORN, AND CHERRY TOMATO SALAD WITH BASIL DRESSING
Categories Salad Herb Tomato Vegetable Freeze/Chill High Fiber Summer Chill Gourmet
Yield Serves 10 to 12
Number Of Ingredients 7
Steps:
- In a kettle bring 10 cups water to a boil, stir in the barley and the salt, and simmer the barley, covered, for 40 minutes, or until it is tender. Drain the barley in a colander, rinse it under cold water, and drain it well. In a blender blend the vinegar, the basil, the oil, and salt to taste until the dressing is emulsified. In a very large bowl toss the barley with the dressing and the corn and stir in the tomatoes gently. Chill the salad, covered, for 1 hour. The salad may be made 1 day in advance and kept covered and chilled.
CORN AND TOMATO SALAD WITH CILANTRO DRESSING
Steps:
- Just before serving, pour dressing over corn mixture and toss.
GRILLED CORN AND HEIRLOOM TOMATO SALAD
Fresh, grilled corn on the cob tossed with heirloom tomatoes, red onions, herbs and a light dressing from Tiffany of Crème De La Crumb.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 25m
Yield 4
Number Of Ingredients 15
Steps:
- Preheat grill to medium heat and place a 12x12-inch piece of Reynolds Wrap® Non-Stick Foil on the grill.
- Brush corn with olive oil, then sprinkle with salt, pepper, garlic powder and Italian seasoning. Place corn on foil and cook for 10 to 12 minutes, turning occasionally until kernels begin to char. Remove from heat and slice kernels off of the cob.
- Toss together corn, tomatoes, onions and basil in a medium bowl.
- Whisk together all dressing ingredients in a small bowl. Add to corn salad and toss to coat. Serve immediately.
Nutrition Facts : Calories 233.5 calories, Carbohydrate 18.6 g, Fat 17.9 g, Fiber 3.4 g, Protein 3.4 g, SaturatedFat 2.5 g, Sodium 452.1 mg, Sugar 5.2 g
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